Coconut Butternut Squash Shooters

Soups, stews
By Chef Megian Cinari, Waterscapes at Marina Inn

Olive oil
1 yellow onion, thinly sliced
3 shallots, thinly sliced
4 garlic cloves, minced
3 butternut squash, peeled and cut into 1-inch cubes
2 cups white wine
1 tablespoon curry powder
1/2 gallon of vegetable broth
1/2 gallon of chicken broth
3 cans coconut milk
Salt and pepper to taste


In a wide, heavy-bottom pot, heat enough olive oil to sweat the onion, shallots and garlic. Add in the butternut squash and allow it to sweat over low heat. Add in the white wine and curry powder. Reduce to half the volume.

Add in the vegetable and chicken broth. Bring the liquid to a boil and then turn down the heat. When the squash is fully cooked, puree the mixture in a blender.

Pour the puree back into a sauce pot, add the coconut milk and simmer until thick. Season to taste with salt and pepper. If the soup is too thick, add more broth to desired consistency.